Poultry is one of the most widely consumed proteins in the world, but there is a lot happening behind the scenes to maintain quality, efficiency, and consistency across the industry.
In this episode of MeatsPad, Dr. Phil Bass talks with Dr. Casey Owens from the University of Arkansas about poultry quality, processing, and the science behind some of the challenges the industry faces today.
Dr. Owens explains topics such as woody breast, spaghetti breast, tenderness, deboning time, marination, and value added poultry products. The conversation also covers why chicken has become such a versatile protein, from fried chicken and nuggets to further processed products found across the market.
They also discuss automation in poultry processing, the use of robotics and new technologies, and how the industry continues to improve efficiency while making better use of the product.
Dr. Owens also shares how she entered the field of poultry science and talks about Poultry 101, an educational program focused on poultry production, processing, quality, food safety, and further processing.
